Preheat oven to 425°. Add a generous coat of garlic bread to your flatbread. With a spoon- add Mariana sauce- keep it on the lighter side as you do not want to make your bread soggy.

Place the flatbread in the oven and bake for 15 minutes. Carefully remove the bread as it will be hot and so will the sauce. NOW the fun begins! Sprinkle the Parmigiano Reggiano, layer the pepperoni, meatballs & mozzarella pearls. Spoon the ricotta cheese in tsp size bits throughout the flatbread. Finally, sprinkle the smoked provolone. Place back in the oven for 15 minutes. Remember everything is already cooked- we just want it to be all melty and cheesy! Remove from oven and place on cooling rack. It will smell so good you want to take a bite right away but be careful- you want to have your tastebuds intact for the dessert that's following this recipe! Once you've cooled the pizza for at least 7 to 10 minutes, sprinkle with the fresh garlic and basil. Cut your flatbreads in triangular slices and serve. Mangia!

2 tbs of grape seed or oil olive for drizzling on the bare pizza crust

5 tbs fresh Pico De Gallo ( most times you can find this in your local grocery store in the produce dept.)

1 avocado

1/2 cup of Mexican Blend Cheese

3 sprigs of fresh Cilantro

Ranch Dressing for drizzling at the end

Instructions

Preheat your oven to 425. Drizzle the oil and coat the crust of the pizza. I like to sprinkle my garlic on at this point so that it saturates the bread. Once you are done with that, place the pizza in the oven for 10 minutes. This will give you a nice crunchy crust! While this is baking, fry up that bacon! Remove the bacon from the pan and diced in tiny pieces, but for goodness sake, leave the oil in there. You can use that oil to cook your chicken ( you're welcome America). Once your chicken is completely cooked, set aside. Begin to assemble: Sprinkle the cheese lightly...I say lightly because you will make the crust soggy with too much cheese. Now, layer your chicken, onions and bacon bits, Pico De Gallo and cilantro. Place back in the oven for 10-15 minutes. Remove from the heat carefully. I like to place my crust directly on the racks so removing it can be a challenge. I used 2 spatulas and that seems to do the trick! Once you remove the heat, slice your avocado as pictured. This way, you get a piece in every bite! Drizzle your ranch dressing and then...drum roll!!!!!!! Slice that bad-boy and go to town- you've earned it!!!

Season your chicken with the taco seasoning & the garlic. In a pot large enough to make soup, Cook your chicken with a little bit of EVOO. Once your chicken is just about cooked through, add the chicken stock, diced tomatoes, corn, garlic, onions, salt & cilantro. Let it simmer for about 20 minutes. Taste your broth to see if it is up to your standard. You may add more of the taco seasoning keeping in mind, the level of heat for your liking. When your soup is just about ready- add 3 corn tortillas. This will thicken the soup. Let it simmer for about another 25 minutes. Serve the soup with Mexican cheese, sour cream, a few tostadas and top with fresh avocado slices

For Instantpot users, you will do the same exact steps, however, you will saute in the IP and once you add all your ingredients, you will cover and select "Meat/Stew".

Let it complete the cycle and vent once you hear the beeps ( be extremely careful). Once ALL steam has been released, and after 5-7 minutes, safely remove the lid and get ready to eat!

What I noticed from my regular recipe is that the chicken seemed much more tender.

Breakfast is the most important meal of the day, in my opinion, so I like start my day by consuming something healthful. I love eggs, but on those rare occasions I want to switch it up, I opt for a smoothie bowl. Not only are they easy to make, they’re fun.

During the fall/winter season, I like to use sweet potato or pumpkin puree as my base. Add whatever toppings you like, within reason. Remember, we’re talking about healthful options like fresh fruit, nut butters and seeds. Be creative, there’s no right or wrong. Let your taste buds decide for you.

Sweet Potato Smoothie Bowl

Ingredients:

2 medium sweet potatoes

1 cup rice milk or milk of your choice

½ tsp Cinnamon

½ tsp ginger

½ tsp vanilla

2 frozen bananas

Handful ice cubes

Toppings:

Coconut shavings

goji berries

Chia, flex, hemp seeds

Raisins

Banana

Pecans

Bake Sweet Potato at 450 an 1 hour 15 minutes. Let cool for 10 minutes. Scoop out sweet potato and discard the skin. Refrigerate 1 hour or overnight. Toss into blender with other ingredients. Blend well in Vitamix or (whatever blender you have on hand) until desired consistency, should be slightly thick. Remember you don’t want your toppings to sink to the bottom. Pour into bowl, add toppings. The rest is history!

This is going to be the 1st of many recipe collaborations with blogger Jennifer Pineiro of Fabyoufit.net. Follow her on Instagram!

She created this amazing Mango Chicken Salad served with oven baked plantain chips. It’s naturally gluten-free, healthy, fresh and seasonal.

I tasted it and yes, it is as good as it looks! For fun, save your mango shell and serve in there. Saves on plates and plus…it’s so purdy!

Here’s the recipe.

Mango Chicken Salad by Fabyoufit!

Ingredients

Rotisserie or grilled chicken

1 Ripe Mango

2 tbsp Vegan mayo

¼ cup Greek yogurt

½ tbsp Lemon juice

1 tsp Fresh dill

Handful Fresh cilantro

Fresh ground pepper

2 medium plantains

Instructions

Cut and cube chicken, set aside.

In a large bowl, mix mayonnaise, Greek yogurt, lemon juice.

Set in refrigerator while your plantain chips are baking.

For plantain chips:

Set oven to 425

Boil the 2 plantains skin on on around 10 -15 minutes until the banana is al dente. It cannot be too soft. Carefully peel the skin off of the banana and slice into 1/4 inch thick slices. Once sliced, place into a "tostonera " ( available at Target) or use 2 plates to smash into flat chip looking pieces.

Grease cookie sheet with coconut oil, place chips on cookie sheet and bake for 20 minutes until the edges are brown and crispy.

Remove the salad from the refrigerator and get ready to dip those amazing plantain chips into the salad. To save on calories, eat with a romaine lettuce leaf. Just as delicious.

I had the pleasure of working with Scott Carpenter and the team at Savor Street.Savor Street has been in Berks County since 1884, than known as “Bachman Pretzels”.
I can tell you that though years have passed, the passion and love for America’s favorite snack has remained the same…Do it with love!

I loved being in the factory and see the time and energy that goes into making each amazing snack.

Please take a look at their new site that I had the priveledge of working on with their marketing team and visionaries.

Preheat your oven to 350°F. And line your cupcake pans with liners set aside.

Mix the granulated sugar, butter, egg and egg whites in large bowl with an electric mixer at medium speed until well blended. If you are doing this by hand, make sure everything is blended and no lumps.

Add milk, sour cream and vanilla; mix well. Add flour (add a ¼ cup at a time to make sure it doesn’t get lumpy) baking powder and salt; beat for about 2 minutes until batter is smooth. Add pineapple and banana, blend until smooth.

Pour the mixture into the pan. Bake 30 minutes or until toothpick inserted into center comes out clean (time will vary per oven) Loosen the cake from cupcake liners and cool on wire rack.

For Raspberry filing:

In a small saucepan-on low heat, add the orange juice and sugar. Once the sugar is dissolved, add your raspberries and slowly mash them with a fork along the side of the pan. It should take around 5 minutes for your filling to be done. Set aside

For icing: combined cream cheese butter vanilla and sugar- mix until smooth. Place in piping bag with tip.

Slice cupcakes in half and fill with raspberry compote. Pipe cream cheese icing around the raspberry and top with the other cupcake half. Pipe with icing and top with a raspberry. In the images there is also a blackberry, you can also top with a strawberry ☺ Sprinkle with powdered sugar

Ok loves! This was an answer to a morning breakfast favorite. I wanted to make something bite size but packed with a sweet punch of salty and sweet.

Click the upper right hand corner of the recipe box to print and save.

Maple Syrup Cupcakes with a bacon topper

Ingredients

For cake:

1 box of yellow cake mix

2 tbls Maple Syrup

1 tsp cinnamon

2 strips of cooked bacon for topping on cupcakes

For icing:

2 cups confectioners sugar

1tbl maple syrup

2 tbls cream cheese

1 tbls light cream or milk

3/4 stick of unsalted butter

1 tsp vanilla

Instructions

Make yellow cake according to directions on the box.

Add your maple syrup and stir completely

I used a mini cupcake pan that I found at Aldi for $3.99.

Bake at 350 for 12-15

Removed once the toothpick is clean and set on cooling rack

For Icing:

Cream butter, cream cheese and maple syrup. Add light cream and vanilla. Slowly add confectioners sugar so it doesn't blow all over the place ( yes, been there done that!). Once the icing is at a creamy consistency, set aside. I put mine in the refrigerator for around15 minutes. Note: If the icing is not as creamy as you like add another tbls of cream cheese.

Frost your cupcakes.Once your bacon is cool enough to hold with your hands, break into 1 inch pieces and place in the middle of the cupcake. Sprinkle with cinnamon and drizzle with pancake syrup.